1 Lb Orzo Pasta
2 cups of Vegetable Broth
Citrus Sea Salt
2 Tbsp Olive Oil
2 Tbsp Sun-Dried Tomatoes – finely chopped and the oils
1 Tbsp Lemon Juice
2 Tbsp Chardonnay
Freshly ground Pepper
Cherry Tomatoes – halved
4 oz Fresh Mozzarella – cut into small cubes
Basil Leaves – thorn to pieces – Set a few pretty leaves aside for decoration
In a large pot bring 4 cups water and 2 cups of vegetable broth to boil. Add the orzo pasta, citrus sea salt and a little of the olive oil to the water. Stirring a few times cook until al dente for about 8 minutes or 1 to 2 minutes less than your package directions.
Pour the orzo in a strainer with small wholes and run briefly under cold water to stop from getting to soft.
Transfer the warm orzo pasta to a large salad bowl add the finely chopped sun-dried tomatoes and toss well together.
Drizzle in the leftover olive oil, lemon, Chardonnay and season with citrus sea salt and freshly ground pepper. Toss well together so that the pasta can absorb all that good flavor.
You can prepare a day ahead until this point, just cover and refrigerate.
Add the Mozzarella cubes, the cherry tomatoes and the torn basil and gently toss the salad. Season with salt and pepper if needed.
We love how a little sun-dried tomato adds burst of flavor to this healthy and simple pasta salad recipe. This bowl of goodness makes a perfect side dish along a BBQ or to take for picnics, and you can serve it warm or cold.